essay process
Today we are going to be making chicken primavera. Before you get
started you will need the following things: two or more skinless, boneless
chicken breasts; two cans of Cream of Mushroom soup; two cans of Cream of
Chicken soup; milk; butter; vegetable oil, spaghetti noodles ,or any noodle of
you choice; and finally one very large sized frying pan. First you want to start
the water and about 1 tablespoon of vegetable oil boiling for the noodles (they
take the longest), and then while you have that going, start dicing you chicken
breast into about 1 inch cubes. After you get all of your chicken cut up you want
to start heating up your pan. Always start on high heat and then once the
ingredients are added the heat will get turned down. Once your frying pan is hot
put 1 tablespoon of butter into the frying pan, let that melt a little bit, and then
add your chicken. You want to make sure that the chicken is browned on all
sides, and if you were to cut a cube in half that the middle is white. Any time
while you are cooking you chicken, if the water is boiling, then you can start
boiling you noodles. When your chicken is done all the way through then we
make the sauce. Right there in the same pan that you cooked you chicken in,
add your two cans of Cream of Mushroom soup and your two cans of Cream of
Chicken soup. After dumping the soup into the pan, you will then need to guess
on the amount of milk that you put into the sauce. The more milk that is added
the thinner the sauce will be, and the less milk that is added will give you a nicer
creamier sauce. It depends on how thick or thin you like your sauces. Make sure
to keep stirring the noodles through out their cooking process, or they will all
be stuck together. While finishing cooking the noodles turn the heat down on
the sauce so that all it is going to do is warm up. You don’t want the sauce to
boil or else it will
started you will need the following things: two or more skinless, boneless
chicken breasts; two cans of Cream of Mushroom soup; two cans of Cream of
Chicken soup; milk; butter; vegetable oil, spaghetti noodles ,or any noodle of
you choice; and finally one very large sized frying pan. First you want to start
the water and about 1 tablespoon of vegetable oil boiling for the noodles (they
take the longest), and then while you have that going, start dicing you chicken
breast into about 1 inch cubes. After you get all of your chicken cut up you want
to start heating up your pan. Always start on high heat and then once the
ingredients are added the heat will get turned down. Once your frying pan is hot
put 1 tablespoon of butter into the frying pan, let that melt a little bit, and then
add your chicken. You want to make sure that the chicken is browned on all
sides, and if you were to cut a cube in half that the middle is white. Any time
while you are cooking you chicken, if the water is boiling, then you can start
boiling you noodles. When your chicken is done all the way through then we
make the sauce. Right there in the same pan that you cooked you chicken in,
add your two cans of Cream of Mushroom soup and your two cans of Cream of
Chicken soup. After dumping the soup into the pan, you will then need to guess
on the amount of milk that you put into the sauce. The more milk that is added
the thinner the sauce will be, and the less milk that is added will give you a nicer
creamier sauce. It depends on how thick or thin you like your sauces. Make sure
to keep stirring the noodles through out their cooking process, or they will all
be stuck together. While finishing cooking the noodles turn the heat down on
the sauce so that all it is going to do is warm up. You don’t want the sauce to
boil or else it will